Healthy Summer Aperitif: 4 Light and Original Recipes Using Organic Broths and Infusions

#RECETTES

Looking for healthy, easy, and tasty appetizer ideas for summer?

Here are 4 original recipes —savory carrot cake, zucchini muffins, veggie hummus and infused mocktail— based onour brothsAndorganic infusions, imagined by our well-being ambassadors.

Perfect for a healthy aperitif with a twist, with flavor, freshness... and a hint of plants!

Also discover all our summer recipes:dishesAndhealthy dessertsas well as ouriced teas and granitas!

Savory Carrot Cake

By @healthiewithme

Ingredients :

- 1 L of water
- 1 sachet of organic brothSuper Green
- 100 g of rice flour
- 100 g of corn flour
- 2 carrots
- 1 egg
- 100 g of spinach and hazelnut tofu
- 20 cl of rice cream
- 1 tsp garlic powder
- 1 tsp baking powder
- Salt and pepper

Preparation :

1. Peel the carrots and cut them into pieces.
2. Boil the water with the broth sachetSuper Green.
3. Cook the carrots for 10 minutes in the broth.
4. Mix flour, yeast, egg and half of the rice cream.
5. Mix the carrots with the remaining cream and add to the dough.
6. Add the diced tofu, garlic, salt and pepper.
7. Pour into a mold and bake for 45 min at 180°C.

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Zucchini muffins with sundried tomato cream

By @amelie_naturopathie

Ingredients :

For the sun-dried tomato cream:
- 50 g of cashew nuts
- 100 g of dried tomatoes
- 4 tbsp organic infusionDelightful Shoot(infused for 7 minutes in 10 cl of water)

For the muffins:
- 150 g of flour (rice + buckwheat or chickpeas)
- 3 eggs or vegan version (flax/chia seeds + water)
- 5 cl of olive oil
- 5 cl of vegetable milk
- 1 tsp bicarbonate + 1 tsp lemon juice
- 1 grated and drained zucchini
- 100 g of sundried tomato cream
- 1 sachet of organic infusionDelightful Shoot

Preparation :

1. Soak the cashews for 2 hours, rinse.
2. Mix with the tomatoes and the infusionDelightful Shootto obtain a smooth cream.
3. Preheat the oven to 180°C.
4. Mix dry ingredients then wet ingredients (except the cream).
5. Pour the batter into molds, add a heart of cream, cover.
6. Cook for 30 minutes, garnish with the contents of the organic infusion bag.Delightful Shoot.

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Black bean veggie hummus

By @des_papilles_qui_petillent

Ingredients :

- 2 sachets of organic brothSuper Green
- 100 g of black soybeans soaked for 48 hours
- 3 royal kombu seaweeds
- ½ red onion
- 1 clove of garlic
- 1 lemon
- 2 tbsp. of omega 3 vegetable oil
- ½ tsp fennel powder
- ½ tsp powdered ginger
- 1 tbsp. of seaweed Furikake
- Sichuan pepper
- Fresh coriander
- Broth water

Preparation :

1. Cook the soaked beans with the stock sachets and seaweed for 20 minutes.
2. Mix beans, seaweed, onion, garlic, spices, oil, lemon juice and a little organic stockSuper Green.
3. Adjust the texture with the reserved broth.
4. Serve with Furikake and chopped coriander.

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Lime, strawberry and ginger mocktail

By @des_papilles_qui_petillent

Ingredients :

- 75 cl of sparkling water
- 2 limes
- 10 ripe strawberries
- 20 mint leaves
- 2 organic infusion bagsThe Elixir
- 2 cm of fresh ginger in strips
- Option: ½ fresh mango

Preparation :

1. Infuse the organic infusionThe Elixir7 minutes with the ginger in a cup of hot water, remove the bag and let cool.
2. Crush strawberries, add mint, lemon, cooled infusion and sparkling water.
3. Serve with ice cubes and a lemon wedge.

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